Washing a corded lettuce head

ABSTRACT

A produce washer includes a holder to position a single piece of produce and a nozzle disposed at a horizontal distance adjacent to the holder. When the produce is a cored lettuce head, the cored lettuce head is positioned in the holder with the cored portion facing the nozzle disposed across the horizontal distance. When the cored lettuce head is positioned in the holder, the nozzle directs a stream of cleansing liquid across the horizontal distance into the cored portion.

CROSS REFERENCE TO RELATED APPLICATION

This application is a Divisional of U.S. patent application Ser. No.10/745,905, entitled WASHING A CORED LETTUCE HEAD, filed on Dec. 23,2003, which claims the benefit of an earlier filed provisionalapplication U.S. Provisional Application Ser. No. 60/449,073, entitled AMETHOD AND APPARATUS FOR WASHING A CORED LETTUCE HEAD, filed on Feb. 20,2003, which is incorporated herein by reference in their entireties forall purposes.

BACKGROUND

1. Field of the Invention

The present application relates to the preparation of produce forprocessing. More specifically, the present application relates towashing a cored lettuce head.

2. Related Art

A major market has been found for pre-made salads, usually marketed inplastic bags. The lettuce for such pre-made salads needs to be washedbefore it can be incorporated. The mass production of such saladsrequires the lettuce to be washed on a mass production scale.

U.S. Pat. No. 5,954,067, U.S. Pat. No. 6,196,237, and U.S. Pat. No.6,276,375 describe one apparatus for washing such salads, which includesa perforated platform connected to and supporting a tripod, or otherlettuce head guide, that fits into the core hole. The guide includesthree L-shaped vanes that project from the support platform. Theplatform includes supports for a lettuce head holder. The holder has anopening sufficiently large to permit the guide to project through theopening with the holder in a first position over the guide. The openingin the holder includes, near the top of the holder, a recess, preferablyof sufficient size and shape to receive and support a cored head oflettuce. In a first position, a core hole of the cored head of lettuceis placed over the guide and into the recess of the holder, with thelettuce head otherwise resting in the recess of the holder. A nozzle atthe proximal end of a siphon discharges a spray of aqueous solutionvertically into and through the area within the guide, and into andaround the cored area of a lettuce head to wash the head efficiently.

The holder is pivotally connected to two holder supports. The two holdersupports are connected to the support platform so that the holder canmove upwardly from the first, horizontal position, where the guideprojects through the opening in the holder, to a second raised positionat a distance of 45 to 75 degrees from the first position. This movementto a second position unseats the cored area of the lettuce head from theguide and propels the lettuce head onto a conveyor that carries thecored washed lettuce head from the washing apparatus.

Disadvantageously, the holder pushes the lettuce to unseat the coredarea of the lettuce head from the guide and propel the lettuce head onthe conveyer. Such a pushing configuration applies an amount of forceagainst the lettuce head, which may be sufficient to bruise or otherwisedamage the lettuce head. Additionally, the chamber houses various movingparts and a complex pressurizing system, which is relatively costly tomanufacture and may be costly to maintain.

SUMMARY

In one exemplary embodiment, a produce washer for washing a cored headof lettuce with a cored portion includes a holder to position a singlepiece of cored head of lettuce and a nozzle disposed at a horizontaldistance adjacent to the holder. The cored head of lettuce is positionedin the holder with the cored portion of the cored head of lettuce facingthe nozzle disposed across the horizontal distance. When the cored headof lettuce is positioned in the holder, the nozzle directs a stream ofcleansing liquid across the horizontal distance into the cored portion.

DESCRIPTION OF DRAWING FIGURES

The present application can be best understood by reference to thefollowing description taken in conjunction with the accompanying drawingfigures, in which like parts may be referred to by like numerals:

FIG. 1 provides an illustration of one embodiment of a produce washer.

FIG. 2 provides an illustration of one embodiment of a holder.

FIG. 3 provides an illustration of one embodiment of a nozzle support.

FIG. 4 provides an illustration of one embodiment of a nozzleattachment.

FIG. 5 provides an illustration of a second embodiment of a producewasher.

FIG. 6 provides an illustration of a third embodiment of a producewasher.

FIG. 7 provides an illustration of a fourth embodiment of a producewasher.

FIG. 8 provides an illustration of a fifth embodiment of a producewasher.

FIG. 9 provides an illustration of multiple nozzles.

DETAILED DESCRIPTION

The following description sets forth numerous specific configurations,parameters, and the like. It should be recognized, however, that suchdescription is not intended as a limitation on the scope of the presentinvention, but is instead provided as a description of exemplaryembodiments.

A method and apparatus for washing a piece of produce are disclosed. Inone embodiment, the produce washer includes a holder to position a pieceof produce and a nozzle to direct a stream of cleansing liquidhorizontally towards the piece of produce. The holder may be ring onwhich the piece of produce is placed, a basket that cradles the piece ofproduce, or a cone in which the piece of produce is inserted. A produceloading sub-system may be used to place the piece of produce on theproduce washer as part of a produce preparation system. Variousalternate embodiments of the produce washer may allow the nozzle to bepositioned relative to the holder with multiple degrees of freedom.

FIG. 1 illustrates one embodiment of produce washer 100. In oneembodiment, the produce washer may have a holder 110 to position a pieceof produce. The piece of produce may be a cored head of lettuce, a headof cabbage, or a head of romaine lettuce. A nozzle 120 may be used todirect a cleansing liquid horizontally at the piece of produce. Asdepicted in FIG. 1, the nozzle 120 is disposed at a horizontal distanceadjacent to the holder 110. A bar 130 may be used to position the holder110 relative to the nozzle 120. A conveyor clamp 140 may be coupled tothe holder 110 to clamp the produce washer to a conveyance system. Inone embodiment, the nozzle 120 is held stationary relative to the holder110. In an alternative embodiment, a motor system may be coupled to thenozzle 120 to move the nozzle in various directions while spraying theholder 110.

In one embodiment, when the piece of produce is a cored lettuce head,the cored lettuce head is loaded onto the holder 110 and positioned withthe cored portion facing the nozzle 120 disposed across the horizontaldistance. When the cored lettuce head is positioned in the holder 110,the nozzle 120 directs a stream of cleansing liquid across thehorizontal distance into the cored portion. The cleaned, cored lettucehead is then unloaded from the holder 110.

FIG. 2 provides an illustration of one embodiment of a holder and bar200. The holder 110 may be a ring upon which the piece of produce isplaced. The ring may have a diameter of four inches or less. In oneembodiment, the holder 110 and the bar 130 may be made of variety ofmaterials, including plastic, metal, ceramic, vulcanized rubber, orother materials. In an alternative embodiment, the holder 110 and bar130 may be made of different materials. The holder 110 may be coupled tothe bar 130 by adhesives, welding, fasteners, or other coupling methods.In an alternative embodiment, the holder 110 may be coupled to the bar130 by a pivot 210. The pivot 210 would allow the bar 130 to rotatearound the holder 110, the nozzle 120 being able to revolve around thepiece of produce and spray cleansing liquid horizontally on the piece ofproduce from multiple angles. The bar 130 may be of fixed length.Alternatively, the bar 130 may be able to telescope in length.

FIG. 3 provides an illustration of one embodiment of a nozzle support300. A strut 310 may be coupled to a first sliding clamp 320. In oneembodiment, the strut 310 and the first sliding clamp 320 may be made ofvariety of materials, including plastic, metal, ceramic, vulcanizedrubber, or other materials. In an alternative embodiment, the strut 310and first sliding clamp 320 may be made of different materials. Couplingmethods may include welding, adhesives, fasteners, or other couplingmethods. Alternately, the strut 310 and first sliding clamp 320 may bemolded from a single piece. The first sliding clamp 320 allows thesupport to move along the bar 130 (FIG. 1) in a radial direction awayfrom the holder 110 in a first degree of freedom in relation to theholder 110 (FIG. 1).

FIG. 4 provides an illustration of one embodiment of a nozzle attachment400. The nozzle 120 may be inserted into a nozzle holder 410. The nozzleholder 410 may be coupled to a second sliding clamp 420. In oneembodiment, the nozzle holder 410 and the second sliding clamp 420 maybe made of variety of materials, including plastic, metal, ceramic,vulcanized rubber, or other materials. In an alternative embodiment, thenozzle holder 410 and second sliding clamp 420 may be made of differentmaterials. Coupling methods may include welding, adhesives, a screw andwasher, or other coupling methods. Alternately, the nozzle holder 410and second sliding clamp 420 may be molded from a single piece. Thesecond sliding clamp 420 allows the nozzle holder 410 to move along thestrut 310 (FIG. 3) in a vertical direction away from the bar 130(FIG. 1) in a second degree of freedom in relation to the holder 110(FIG. 1). An additional support and clamp may be added to provide athird degree of freedom in relation to the holder 110 (FIG. 1).

A hose insert 430 may be coupled to the nozzle 120. The hose insert 430may be inserted into a hose leading to a container of cleansing liquid.The cleansing liquid may be water, a water-chlorine solution, awater-protein solution, or other cleansing liquids. The cleansing liquidmay be pumped from the container through the hose, the hose insert 430,and the nozzle 120 to spray the piece of produce in the holder 110 (FIG.1). The nozzle 120 may be adjustable to allow different spray patterns,including a narrow spray or a wide, misting spray. The piece of producemay be pushed from the holder 110 (FIG. 1) by increasing the pressure ofthe cleansing liquid coming out of the nozzle.

FIG. 5 provides an illustration of a second embodiment of a producewasher 500. In this embodiment, the holder may be a basket 510. Thebasket 510 may encompass over 180 degrees of the piece of produce.Alternatively, the basket 510 may encompass less than 180 degrees of thepiece of produce. In one embodiment, the basket 510 may be made ofchicken wire. In an alternate embodiment, the basket 510 may be made oflongitudinal strips of metal interlaced with latitudinal strips ofmetal. The basket may also be made of other materials, such as rubber,ceramic, plastics, or other materials. In a further embodiment, thebasket 510 may also be coupled to the bar 130 by a pivot 210 (FIG. 2).The pivot 210 (FIG. 2) could allow the bar 130 to rotate around thebasket 510, the nozzle 120 being able to revolve around the piece ofproduce and spray cleansing liquid horizontally on the piece of producefrom multiple angles. By increasing the pressure of the cleansingliquid, the piece of produce may be pushed from the basket 510 into thenext stage of production.

FIG. 6 provides an illustration of a third embodiment of a producewasher 600. In this embodiment, the holder may be a hollow cone 610. Inone embodiment, the cone may be held in place by a cone support 620. Thecone 610 may be positioned with the tapered end of the cone pointingtowards the nozzle and the base of the cone 610 facing away from thenozzle. The piece of produce may be packed into the end facing away fromthe nozzle. A hole at the tapered end of the cone 610 may allow thecleansing liquid to be sprayed into the cone 610 from the nozzle 120,the cleansing liquid then washing the piece of produce. The cone 610 maybe made of metal, rubber, ceramic, plastics, or other materials. In analternative embodiment, the base of the cone 610 may face the nozzle120, with a hole in the tapered end of the cone 610 to drain thecleansing liquid.

FIG. 7 provides an illustration of a fourth embodiment of a producewasher 700. In this embodiment, the holder may be a basket 710 having arim portion 712 and support bars 714. In FIG. 7, the rim portion 712 isdepicted as being substantially level with the horizon, but the rimportion 712 can also be angled. The support bars 714 are curved tosupport and hold the piece of produce when the piece of produce issprayed by the nozzle 120. Additionally, in this embodiment, the producewasher 700 includes two clamps 140 to attach the produce washer 700 to astructure 720, such as to a conveyor system.

FIG. 8 provides an illustration of a fifth embodiment of a producewasher 800. In this embodiment, the holder may be a basket 820 having arim portion 812 and support bars 712. As depicted in FIG. 8, the rimportion 812 is angled with a curved side and a lowered side. The curvedside and the curved support bars 712 support and hold the piece ofproduce when the piece of produce is sprayed by the nozzle 120. Thelowered side allows for easier access to basket 820 to place and removethe piece of produce. Additionally, in this embodiment, the nozzle 120and bar 130 can be attached to a structure 820 using a clamp 140 a, andthe basket 820 can be attached to a structure 820 using another clamp140 b. The nozzle 120 and bar 130 can be connected to the basket 820 asa single assembly. Alternatively, the basket 820 can be a separatecomponent from the nozzle 120 and bar 130.

FIG. 9 provides an illustration of using multiple nozzles 120 a and 120b. As depicted in FIG. 9, nozzles 120 a and 120 b can be mounted onstrut 310. As also depicted in FIG. 9, nozzles 120 a and 120 b can beoriented at an angle 910 to direct a cleansing liquid horizontally atthe piece of produce. The angle 910 can vary from a range of aboutpositive 45 degrees to about negative 45 degrees relative to thehorizon. In FIG. 9, nozzle 120 a is depicted at a positive angle 910relative to the horizon, and nozzle 120 b is depicted at a negativeangle 910 relative to the horizon. In an alternative embodiment, morethan two nozzles can be used. Additionally, the nozzles can be mountedat a fixed angle 910 or adjustably mounted to allow angle 910 to beadjusted.

Although exemplary embodiments have been described, variousmodifications can be made without departing from the spirit and/or scopeof the present invention. Therefore, the present invention should not beconstrued as being limited to the specific forms shown in the drawingsand described above.

1. A method of operating a mechanical produce washer to wash a coredlettuce head having a cored portion, the method comprising: loading thecored lettuce head onto a holder component of the mechanical producewasher with the cored portion facing a nozzle assembly disposed at ahorizontal distance across from the holder component, the nozzleassembly having a nozzle; adjusting one or more sliding clamps to movethe nozzle relative to the holder component, wherein the one or moresliding clamps are adjusted before or after loading the cored lettucehead onto the holder component; directing a stream of cleansing liquidacross the horizontal distance into the cored portion with the nozzleassembly; and unloading the cored lettuce head from the holdercomponent.
 2. The method of claim 1, further comprising: adjusting thehorizontal distance between the holder component and the nozzle in thenozzle assembly.
 3. The method of claim 2, further comprising: adjustingan angle formed between the nozzle and the horizon.
 4. The method ofclaim 1, further comprising: rotating the nozzle assembly relative tothe holder component.
 5. The method of claim 2, wherein the horizontaldistance is adjusted by adjusting a first sliding clamp of the one ormore sliding clamps, wherein the first sliding clamp is slid along a barcoupled to the holder component.
 6. The method of claim 5, furthercomprising: adjusting a vertical distance between the holder componentand the nozzle in the nozzle assembly.
 7. The method of claim 6, whereinthe vertical distance is adjusted by adjusting a second sliding clamp ofthe one or more sliding clamps, wherein the second sliding clamp is slidalong a strut coupled to the bar.
 8. The method of claim 1, wherein theholder component includes a rim portion and support bars, wherein thesupport bars are curved to support and hold the cored lettuce head.
 9. Amethod of washing a cored lettuce head having a cored portion using amechanical produce washer, the method comprising: loading the coredlettuce head onto a holder component of the mechanical produce washerwith the cored portion facing a nozzle disposed at a horizontal distanceacross from the holder component; adjusting one or more sliding clampsto move the nozzle relative to the holder component, wherein the one ormore sliding clamps are adjusted before or after loading the coredlettuce head onto the holder component; directing a stream of cleansingliquid across the horizontal distance into the cored portion with thenozzle; unloading the cored lettuce head from the holder component; andplacing the cored lettuce head from the holder component onto aconveyer.
 10. The method of claim 9, wherein adjusting one or moresliding clamps comprises: adjusting a first sliding clamp of the one ormore sliding clamps to adjust the horizontal distance between the holdercomponent and the nozzle, wherein the first sliding clamp is slid alonga bar coupled to the holder component.
 11. The method of claim 10,wherein adjusting one or more sliding clamps comprises: adjusting asecond sliding clamp of the one or more sliding clamps to adjust avertical distance between the holder component and the nozzle, whereinthe second sliding clamp is slid along a strut coupled to the bar. 12.The method of claim 9, further comprising: adjusting a pivot to adjustan angle formed between the nozzle and the horizon.
 13. The method ofclaim 9, wherein the holder component includes a rim portion and supportbars, wherein the support bars are curved to support and hold the coredlettuce head.
 14. A method of washing a cored lettuce head having acored portion using a mechanical produce washer, the method comprising:loading the cored lettuce head onto a holder component of the mechanicalproduce washer with the cored portion facing a nozzle disposed at ahorizontal distance across from the holder component; adjusting a firstsliding clamp to adjust the horizontal distance between the holdercomponent and the nozzle, wherein the first sliding clamp is slid alonga bar coupled to the holder component; adjusting a second sliding clampto adjust a vertical distance between the holder component and thenozzle, wherein the second sliding clamp is slid along a strut coupledto the bar, and wherein the first and second clamps are adjusted beforeor after loading the cored lettuce head onto the holder component;directing a stream of cleansing liquid across the horizontal distanceinto the cored portion with the nozzle; and unloading the cored lettucehead from the holder component.
 15. The method of claim 14, furthercomprising: adjusting a pivot to adjust an angle formed between thenozzle and the horizon.
 16. The method of claim 15, wherein the angleincludes a range between about positive 45 degrees to about negative 45degrees relative to the horizon.
 17. The method of claim 15, wherein thepivot couples the bar to a holder for the nozzle.
 18. The method ofclaim 17, wherein the first sliding clamp is coupled to the strut, andwherein the second sliding clamp is coupled to the holder.
 19. Themethod of claim 14, wherein the holder component includes a rim portionand support bars, wherein the support bars are curved to support andhold the cored lettuce head.
 20. The method of claim 14, furthercomprising: placing the cored lettuce head from the holder componentonto a conveyer.